Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

Every once in awhile I treat myself to a magazine or a book I’ve been dying to get when I’m out with the kids and needing a bit of inspiration. It feels so daring to purchase something that is just for me, but celebrating life in small and tangible ways is something I’ve discovered helps me stay fresh as a stay-at-home mum.

I found myself two summers ago longing to engage my mind and go back to the simplicity of holding a hardcover book in hand, not a computer screen. I joined our local library, not just for the kids (which is what I normally do) but for me as well. I looked for books on sale at Target and asked my friends what they were reading and loving. It became my little splurge and I felt it wasn’t time wasted, but time I was investing.

My favorite reads are biographies and cookbooks (surprise!) but I can handle a well-written novel or TIME magazine on occasion. This recipe comes from the Real Simple January issue. We were starting back up with homeschooling after a long winter break and I needed something to cure the winter blues. A breakfast sandwich with melted provolone and runny egg looked like just the thing…

//EGG, ARUGULA, AND PROVOLONE SANDWICH 

 1 ciabatta roll, halved 

 2 tablespoons olive oil 

 2 large eggs 

 Kosher salt and black pepper 

 1 1/2 ounces sliced aged provolone 

 2 tablespoons Greek yogurt

 1 cup arugula (I didn’t have any, so I used spinach instead!) 

 Hot sauce, for serving 

 Heat toaster oven to 400 degrees F. Drizzle the roll with 1 tablespoon of the oil. Toast until golden brown, 4 to 6 minutes. (Or toast in a regular toaster and drizzle with 1 tablespoon of the oil afterward.)

Meanwhile, heat the remaining tablespoon of oil in a small nonstick skillet over medium heat. Add the eggs and season with a pinch each salt and pepper Cook until the whites are just set, 3 to 4 minutes. Top with cheese, cover the skillet and cook on low heat until the cheese melts, 2 to 3 minutes.

Stack the yogurt, eggs, arugula, and drizzle of the hot sauce between the roll. 

 
*Recipe by Chris Morocco in the January Real Simple Issue.